The location of 4 hectares of Petit Verdot at an altitude of 700 metres above sea level, the hard limestone, marl and ochre clay that form part of the terroir and the slow ripening of this variety, allow us to obtain wines with a characteristic mineralisation and good colour that perfectly represent the terroir. The production of this vineyard is under 8,000 kilos/hectare.

Harvest by hand in 15 kg boxes and immediate transport to the winery. Cold pre-fermentation maceration at a temperature of around 14ºC for 4 or 5 days. Alcoholic fermentation begins in a controlled manner and is marked by several delestage processes in its initial phase. The total vatting time is up to 25 days. Without pressing the grapes, the wine is transferred directly to new French oak barrels, where it undergoes malolactic fermentation and where it is aged for a minimum of 12 months.